When I was 12, my father used my little brothers and myself for cooking the Thanksgiving turkey for a mysterious reason. Of course, my brothers and I spent the rest of the day hiding in the backyard, forgetting all about the thawing of the modest bird in the sink.
Then we realized that our dad would be back soon. We ran into the kitchen, pushed the turkey into the oven and set – for those reasons – the temperature to 500 ° F.
When our father came back and balanced a gate tower with one hand, he opened the stove only to find a turkey that was black on the outside and charred on the inside. This mishap inspired me to create this quick guide to avoid the most common turkey mistakes and to prepare your bird perfectly.
Remember: If all else fails, it is always wise to bring extra cake.
They do not thaw the frozen turkey properly
Wisdom: Do not wait until the next day to thaw the turkey. As a general rule of thumb, you need at least 24 hours for every five pounds you want to defrost. So if you have a 10-pound turkey, it will take a day and a half to thaw thoroughly.
[While] the middle of the pack may still be frozen when thawed on the counter, the outer layer of the food could be in the danger zone between 40 and 140 ° F – temperatures in which bacteria multiply rapidly.
The constant, cold temperature of a refrigerator slows down the growth of harmful bacteria and helps your turkey to defrost evenly.
If you are crushed due to time constraints and, as a last resort, give the turkey a cold water bath. Make sure you store it in a leak-proof plastic bag to prevent surrounding bacteria from attacking it, and change the water every 30 minutes. Wait 30 minutes for every pound you want to defrost.
Brewing and applying a spice mixture to your turkey is also an easy way to make it spicy and tender.  5 Common Mistakes That Will Ruin Your Thanksgiving Day Turkey ” width=”532″ height=”532″ style=”max-width:532px;height:auto;”/>
It may not look pretty, but the look is not all. Picture of Slgckgc / Flickr
PS: When filling the cavity with flavorings – rosemary, fennel, onions – pack loosely. If you overfill your turkey, it does not cook evenly.
. 3 They do not use gridiron.
So, your turkey is thawed, seasoned and ready. You put it in a large pan and let it rest in the oven for the next few hours. STOP. Roasting your bird directly on the surface of the pan is a guaranteed way to cook and burn the bottom of your turkey.